Our delicious Mediterranean Chicken Quinoa Bowl is a simple, easy lunch or dinner option that is full of flavor! Made with juicy and tender chicken, fresh veggies, quinoa, and feta cheese. A healthy dinner for those busy weeknights!
The Best Mediterranean Chicken Quinoa Bowl
A light, but filling lunch (or dinner) option! If you have hung around The Wooden Skillet long enough, you know that I love, LOVE using classic Greek ingredients, like our Warm Greek Pasta, Greek Chicken Meatballs, and Greek Sandwich. Not sure what it is about those kalamata olives, crunchy cucumbers, avocado, and feta cheese, but they are just so good together. And if you need a little extra sauce on this quinoa bowl, try our Greek Vinaigrette!!
Looking for another dinner option? You have to try our Traditional Quinoa Bowl – meatless and delicious!
Why You Will Love This Recipe
- Meal Prep-Friendly: a great recipe to double (or triple) and pack into some glass storage containers to have ready for meals during the week!
- Easy: This comes together so quickly! Cook your quinoa and chicken simultaneously and cut up a few ingredients!
- Mediterranean Flavors: This recipe is perfect, if you are a fan of those amazing Mediterranean flavors like feta, olives, and cucumber.
What You Will Need
- cooked quinoa – the base for this amazing quinoa bowl.
- boneless skinless chicken breast – this is what we used, but you can also use boneless, skinless chicken thighs or bone-in, skin-on chicken thighs.
- butter – just a little bit in the hot pan to cook the chicken. Option to sub with plant-based butter, ghee, or olive oil.
- cucumber slices, kalamata olives, canned artichoke hearts, & avocado – traditional ingredients that are a must for any Greek-inspired recipes.
- feta cheese – crumble this cheese on top for so much flavor!
- kosher salt & black pepper – simple seasonings that are always a must when cooking meat.
- olive oil – add a drizzle to the bowl once assembled or try our Greek Vinaigrette!
How To Make A Mediterranean Chicken Quinoa Bowl
The first steps to making this easy recipe are to cook the quinoa according to the package directions. While that cooks, bring a large skillet to a medium high heat and melt butter in the bottom. Once it is hot, add the chicken breasts and cook for 6 minutes per side or until their internal temperature reaches 165 degrees F. Let chicken rest for 5-10, slice, and place in a bowl with the quinoa. Add in all the other ingredients, drizzle some olive oil on top, with a sprinkling of salt and pepper.
Flavor Variations
This chicken quinoa bowl is super versatile! Feel free to change up any of the ingredients. We would recommend some fresh cilantro, tomatoes, marinated cucumbers, edamame, and add even more flavor with a drizzle of our Greek Vinaigrette or Tzatziki Sauce on top!
Made this delicious recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Don’t forget to check out my Instagram and TikTok account for some behind-the-scenes action! Or give me a follow on Facebook or see what I am pinning on Pinterest!
Other Recipes You Might Like
Mediterranean Chicken Quinoa Bowl
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 1 bowl 1x
- Category: Lunch
- Method: Stove Top
- Cuisine: Mediterranean
Description
A simple, easy Mediterranean Chicken Quinoa Bowl perfect for lunch or dinner and is full of protein, healthy fats, and fiber!
Ingredients
- 1 cup of cooked quinoa
- 1 small boneless, skinless chicken breast, (or 1–2 boneless chicken thighs)
- 1 tablespoon butter (sub ghee or olive oil)
- 5 slices of cucumber
- 1/4 cup kalamata olives
- 1/2 cup marinated artichoke hearts
- 2oz feta cheese (crumbles or block)
- 1/2 avocado, sliced
- kosher salt & ground black pepper
- 1 teaspoon extra virgin olive oil
Instructions
- Cook quinoa per package instructions, option to substitute chicken bone broth for the water.
- While the quinoa is cooking, melt butter in cast iron skillet on medium-high heat.
- Season chicken with salt and pepper and sear in the hot skillet.
- Cover and cook approximately 6 minutes per side (4 minutes per side for chicken thighs) or until the internal temp reaches 165 degrees F (use a meat thermometer).
- Remove chicken from skillet and let rest 5-10 minutes. Cut into slices.
- Add quinoa to bowl, place chicken on top along with cucumber, feta, artichoke hearts, olives, and avocado.
- Drizzle olive oil on the avocado and sprinkle with salt and pepper.
- Serve immediately.
Notes
- Note: the above amounts are suggestions, feel free to add as much or as little as you would like.
- Meal Prep: This would be great for meal prep – simply let chicken cool fully before adding to an airtight container and store in the fridge for up to 4 days.
- Vegetarian: Feel free to make vegetarian by simply omitting the chicken.
- Dairy-Free: use a dairy-free feta cheese!
Nutrition
- Serving Size: 6 oz
- Calories: 234
- Sugar: 1.7 g
- Sodium: 229.3 mg
- Fat: 12.7 g
- Carbohydrates: 16.2 g
- Protein: 14.9 g
- Cholesterol: 51.3 mg
Linda says
Yum and yum again – funny all my favorite things too. Love it!
Erin says
Yay!! That’s awesome! Glad you like it!